This delicious ganache is creamy and thick, the perfect way to end a meal. You can also prepare this recipe without the crust. It sets up very nicely in tumblers or wine glasses. Find this recipe and more in Raw and Radiant: 130 Quick Recipes and Holistic Tips for a Healthy Life, by Summer Sanders, available from Skyhorse Publishing!

Decadent Dark Chocolate Ganache [Vegan, Raw, No Refined-Sugar]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste




  • Vegan pie crust
  • 2 cups raw organic cashews, dry
  • 1 cup coconut oil
  • 1 cup raw organic cacao powder, plus 1 tablespoon for dusting
  • 1/2 teaspoon cinnamon
  • 1/4–1/2 cup almond milk
  • 2 tablespoons vanilla extract
  • 1/2 cup organic grade B maple syrup or coconut crystals
  • 1 teaspoon sea salt
  • Assorted berries for topping


  1. Press the pie crust into a 9-inch pie pan and then place it in the freezer.
  2. In a high-speed blender, blend cashews, coconut oil, cacao powder, cinnamon, almond milk, vanilla, maple syrup or coconut crystals, and salt. You may add more almond milk or water as needed.
  3. When a creamy consistency forms, pour into the prepared crust and then return the pan to the freezer to set for at least one hour.
  4. Once the tart is set, get a small strainer and dust cacao on it for a lovely topping.


This recipe and many more beautiful, holistic dishes can be found in "Raw and Radiant: 130 Quick Recipes and Holistic Tips for a Healthy Life" by Summer Sanders. Available on Amazon!


This site uses Akismet to reduce spam. Learn how your comment data is processed.